Kæfa (pâté de foie d'agneau islandais)

Instructions

1. Gently brown the bacon cubes in a pan until they become translucent, then add the sliced onions and let them soften for 10 minutes.
2. Cut the lamb liver into pieces, remove the membranes, then add it to the pan and cook for 5 minutes over medium heat.
3. Transfer the contents of the pan to a blender with the milk, flour, eggs, salt, marjoram and pepper.
4. Blend until smooth and homogeneous, without lumps.
5. Pour the mixture into a buttered loaf tin or terrine dish, then bake in a water bath in the oven at 160 °C for 50 to 60 minutes, until the surface is firm.
6. Let cool completely, unmold and keep refrigerated. Serve cold on slices of rye bread.